Ingredients
1 white onion, chopped
4 cloves garlic, chopped
2 tablespoons achiote paste
1 1/2 cups freshly squeezed orange juice, skins reserved (from 6 oranges)
1/3 cup pineapple juice
2 1/2 pounds pork butt
Salt and freshly ground black pepper
2 bay leaves
For servings Ezekiel tortillas
Pickled Habaneros
5 habanero chiles, stemmed, seeded and finely chopped
2 limes, juiced
1 tablespoon extra virgin olive oil
1 teaspoon crumbled dried oregano
1/2 teaspoon salt
Directions
- Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a 5 1/2- to 6-quart slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Scatter the onions on top of the orange peels and place the pork butt on top of the oranges.
- In a small bowl combine garlic, paste, juices and bay leaves. Pour over pork butt in the crockpot. Cover the slow cooker and turn on to high heat. Let it cook until the pork is tender and ready to shred, about 5 hours.
- Turn the slow cooker off and remove the oranges from the pot and discard. Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.
- For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt together in a small bowl. Mix well to incorporate. Let stand at least 20 minutes. They can be made 1 day ahead.
- Serve the pork in the warmed tortillas with pickled habaneros.
Recipe adapted from Food Network.